Poblanos Stuffed with Chipotle Turkey Chili Recipe
Poblanos Stuffed with Chipotle Turkey Chili Recipe photo by Taste of Home

Poblanos Stuffed with Chipotle Turkey Chili Recipe

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4.5 17 15
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As an emergency room doctor, I like to make dishes that are healthy without sacrificing great taste. These yummy stuffed peppers are family-friendly and nutritious, too. —Sonali Ruder, New York, New York
TOTAL TIME: Prep: 35 min. Bake: 10 min.
MAKES:4 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Bake: 10 min.
MAKES: 4 servings


  • 8 poblano peppers
  • 1 package (20 ounces) lean ground turkey
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 2 teaspoons adobo sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh cilantro, divided
  • 1 cup (4 ounces) shredded Mexican cheese blend
  • 1/2 cup reduced-fat sour cream

Nutritional Facts

2 stuffed peppers with 2 tablespoons sour cream equals 539 calories, 28 g fat (11 g saturated fat), 147 mg cholesterol, 1180 mg sodium, 33 g carbohydrate, 7 g fiber, 38 g protein.


  1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
  2. Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink; drain. Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder and pepper; heat through. Remove from the heat; stir in 2 tablespoons cilantro. Set aside.
  3. Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1/2 cup turkey mixture.
  4. Place peppers in a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted. Sprinkle with remaining cilantro. Serve with sour cream. Yield: 4 servings.
Originally published as Poblanos Stuffed with Chipotle Turkey Chili in Country Woman August/September 2009, p31

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Reviewed Apr. 23, 2016

"Great basic recipe. I replaced the corn with chopped dried dates. It gave some sweetness which complimented the heat. Also, I roasted the chilis over a gas flame on our stove top. This method imparted the chilis with a subtle smokey flavor. For the cheese, I combined menchengo with a little mozzarella and some bourbon wenslydale cheeses. The cheese flavors stood out nicely. I plan to make this tonight for some company

I will serve it with homemade guacamole and tortilla chips."

Reviewed Feb. 22, 2013

"Super tasty & really easy to make. I had a hard time getting the skin off the poblanos but other than that, really great. My boyfriend is so picky and he couldn't stop eating this!"

Reviewed Jun. 2, 2012

"These were fantastic. Didn't care that the peppers tore and didn't hold their shape; once they're filled and bubbling with cheese who can see and who would care?"

Reviewed Oct. 19, 2011

"not wanting to waste most of the can of chipolte chilis, I used the whole thing- a little spicy hot! still very good though."

Reviewed Sep. 30, 2011

"Very good! Great way to spice tasteless ground turkey up."

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